Imarti

Ingredients:
1 cup - Black gram (urad dal)
¼ cup - Rice
A pinch of Saffron (kesar)
4-5 drop - Rose essence
Saffron colour (kesari)
Sugar
1 tsp - Green cardamom (hari elaichi)
Ghee/Oil

Soak the dal and rice together for about 1 -2 hours.
Then, drain and grind them to get a coarse mixture. Add water if needed
Next, add in the saffron colour and mix well.
For the sugar syrup - boil the sugar along with required water to get a single-thread consistency.
Then add in the saffron, rose essence and green cardamom powder. Keep the syrup hot.
Heat ghee in a wok, take one ladle full of batter in the imarti cloth and tightly press it through the cloth hole and into the hot ghee.
Shape the Imarti’s  according to your choice.
Traditionally, Imarti is designed to be two small concentric circles over which are 2 more circles running in an anti-clockwise direction.
Fry imarti till crisp and light golden brown in colour.
Drain imarti on kitchen paper and dip it into the sugar syrup.
Transfer the Imarti on a flat plate.
Serve hot!!